Sugar Syrup (Simple Syrup)
- 2 cups water
- 500 gr caster sugar
- Add water to a small pot on the stovetop.
- Bring to a boil and add sugar.
- Lower heat and let simmer until sugar is dissolved.
- Cool before bottling in a sealed container
- Refrigerate
Vanilla Syrup
- 2 cups water
- 500 gr caster sugar
- 1 – 2 tsp vanilla essence
- Add water to a small pot on the stovetop
- Bring to a boil and add sugar
- Lower heat and let simmer until sugar is dissolved
- Cool, add vanilla and taste before bottling in a sealed container
- Refrigerate
Salted Caramel Syrup
- 1 ½ cups caster sugar
- 3 cups water divided (1 ½ cups each)
- 2 tsp vanilla extract
- ½ tsp sea salt
- In a small saucepan over medium/high heat, add sugar and 1 ½ cups water
- Stir to dissolve sugar and stir occasionally until it comes to a rolling boil
- Stop stirring, let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber colour. This could take 20-30 minutes
- When the syrup is almost done, heat remaining water in a kettle
- As soon as syrup turns caramel colour, remove from heat
- Very slowly add the hot water and stir. If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat
- Finally, add the vanilla and sea salt and stir until the salt dissolves
- Let the syrup cool for about 30 minutes on the stovetop
- Cool before bottling in a sealed container
- Refrigerate
NB: Syrups are available from speciality hospitality stores and online retailers.